Season the liquid with salt (and cayenne, which is optional but I've never used it).

Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon.

Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.

In a sauté pan, heat some more vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes.

Stir in handfuls of spinach at a time, until all the spinach is incorporated.

Add the garlic and artichoke and sauté for 2 minutes.

Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl.

Fold the Béchamel sauce (the cheese sauce) into the vegetables.

Turn the mixture into a baking pan (optional - sprinkle the top with Parmesean cheese).

Bake the dip for 10 to 15 minutes, or until the top is golden brown. Let it cool for a few minutes, then serve with your choice of snack ... Tostitos are great, as are baby carrots. You can also cube some Pumpernickel bread to dip ... or, hollow out a loaf to make a bread bowl and put the dip inside.